Sheet pan chicken and potatoes with lemon caper sauce
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Sheet pan chicken and potatoes with caper sauce
Serves 4
Ingredients:
- 12 scallions, trimmed (about 1 pound)
- Good olive oil, about 1/4 c total
- Kosher salt and black pepper
- 1lb Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick
- 8 large bone-in, skin-on chicken thighs (about 3 pounds)
- 2 tablespoons capers, drained
- 2 tablespoon fresh lemon juice (about 1/2 lemon), plus lemon wedges for serving (optional)
A few notes on making this:
- This is a quick and easy favorite dinner in our house— it comes together and under an hour, and everyone loves it.
- The ingredients are simple, yet they impart great flavor. The scallions add savory umami to the potatoes, and the lemony caper sauce adds a bright finish to this dish.
Directions:
- Heat oven to 450 degrees.
- Place scallions in a single layer on a rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
- In a medium bowl, season potatoes with salt and pepper and toss with olive oil.
- Spread half of potatoes in a single layer over scallions.
- Season chicken with salt, pepper and oil and place on top of the potatoes.
- Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
- Transfer chicken, potatoes and scallions to serving plates.
- Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges
